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- BUYER'S GUIDE
Angelic Bakehouse’s new facility in Cudahy, Wis., bakes sprouted whole-grain breads, rolls and combo flatbread/pizza crusts using ingredients ‘as close to pure as possible,’ to offer clean-label, better-for-you products that it’s happy to feed family members and proud to offer customers.
John B. Sanfilippo’s (JBSS) 1-million-sq.-ft. headquarters and production complex in Elgin, Ill., is a real powerhouse, with a whopping 85 production lines for nut and snack processing. The company has witnessed steady growth and the challenges that go with it. And with more than 90 years of experience and a keen focus on customer and consumer solutions, JBSS tackles the tough nuts to crack head on.
Celebrating 20 years in business, with its latest cookbook hot out of the oven, Metropolitan Bakery, Philadelphia, delights in baking delicious breads and creating incredible pastries, popcorn and granola, among other foods.
Sisters Rebecca Jane Barney and Angela Lou Fillmore, co-founders of Janey Lou’s Inc., have come a long way from selling their handmade treats to local convenience stores in the Salt Lake City area. Under the helm of nephew and son Ryan Fillmore, the Orem, Utah-based company has garnered convenience-store and foodservice customers throughout the West and Southwest.
You will, if you try one from Golden Cannoli Shells Inc. The family-owned, 40-year-old bakery is rolling in the dough at its more spacious, 30,000-sq.-ft. production facility in Chelsea, Mass., to which it relocated in September. The largest national cannoli maker in the U.S. strives for top product quality and strict food-safety standards as well as to ‘just doing things right.’ It’s these and many other reasons that make Golden Cannoli our 2013 Bakery of the Year.
Come check out the 2013 Buyers Guide in the latest edition of Snack Food & Wholesale Bakery Magazine!